The aim of the study was to evaluate the antimicrobial effect of sage and rosemary essential oils (EO) on microbiota of fresh chicken breast. Sample treatments were stored without packaging, vacuum-packaged, vacuum-packaged with EDTA 1.5% v/w, sage and rosemary EO treatment 0.2% v/w. Assessment of food quality was done by anaerobic plate count (APC), andEnterobacteriaceae, lactic acid bacteria (LAB) andPseudomonasspp. counts a period of 16 days of storage at 4 ± 0.5 °C. Bacterial species were identified with a MALDI TOF MS Biotyper. Antimicrobial activity of isolates against both EO were tested. The APC varied from 2.97 log CFU/g to 6.81 log CFU/g, LAB from 2.35 log CFU/g to 3.36 log CFU/g andEnterobacteriaceaefrom 0.00 log CFU/g on day 0 to 4.77 log CFU/g with the highest counts on day 16 and in control unpackaged samples.Pseudomonasspp. was found only on days 0, 4, 8, and 12, with counts from 0.00 log CFU/g on day 16 to 2.89 log CFU/g on day 4 in control unpackaged samples. APC were represented byStaphylococcusandKocuria, LAB withLactobacillusandEnterobacteriaceaewithButtiauxella,Escherichia,Hafnia,SerratiaandYersinia. ThePseudomonasgenus was represented by ten species. The best antimicrobial effect on APC,Enterobacteriaceae, LAB andPseudomonaswas achieved by application of EO. The results suggest the potential use ofSalvia officinalisL. andRosmarinus officinalisL. EOs as natural food preservatives and potential sources of antimicrobial ingredients in the food industry.
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Kačániová et al. (2017) studied this question.